Harvest is only done hand picking by successive waves through the vineyard (2 to 7 selections), picking only the botrytised berries. A minimum of potential alcohol (20°) must be reached before starting the harvest.

Vinification

The fermentation made in new oak barrels over a period of three weeks to two months. Different batches are fermentated until they reach their own equilibrium which depends upon their selection.

Aging

Maturation in barrels, on fine lees, for 18 to 24 months depending on the year, with racking

Alcohol

13.50% by volume

Production year

100,000 bottles

On sale

Price Chateau Guiraud Sauternes Premier Cru 2000 € 58.96With VAT

Producer

Chateau Guiraud

Château Guiraud, a Sauternes Premier Grand Cru Classé in the 1855 classification, has just obtained organic farming certification. It is the first and the only one of the Premiers Grands Crus Classés in the 1855 Bordeaux classification to obtain such...